Tiramisu!

I’m back!! And let me tell you, this post was worth the wait. Thanks to Inspired Taste I have found the most PERFECT tiramisu recipe. I’m actually (almost) resentful of how good this recipe is because it’s requested so frequently, and it’s not the quickest thing to whip up. But don’t let that deter you! It’s easy. REALLY easy. You just need some patience, which is something I’m working on 😉

Growing up, my mom always let us pick the menu of the entire day on our birthday. I know this will sound shocking, but I always loved picking the dessert! When my fiancé and I first started dating, I naively asked him to pick any dessert he wanted so I could make it for his birthday. Of course, the answer was tiramisu. Never having made it, or had one that I particularly loved, I went to trusty Pinterest and found this recipe from Inspired Taste.

That night, my kitchen turned into a chocolate covered, egg splattered, coffee smelling mess. And every second of clean up was worth it. I have since fine-tuned the process, but sort of miss that initial unknown chaos of trying a new recipe and then being blown away by it. The original recipe has a few variations, which I’ve tried and you can’t go wrong with any of them, but my favorite variation is below.

Tiramisu

1 cup brewed espresso, at room temperature
1/2 cup Disaronno, divided
2 teaspoons vanilla extract
3 large eggs, yolk and whites seperated
2 tbs granulated sugar, divided
8 ounces mascarpone cheese
28 Savoiardi Italian ladyfingers
1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting

Beat 3 egg yolks (the whites will be used in the following step), 2 tablespoons of Disaronno, and 1 tablespoon of sugar in a bowl set over a saucepan of simmering water until tripled in volume, 5 to 8 minutes. Use a whisk and do not stop beating until removed from the heat.
Remove bowl from heat and use a wooden spoon to blend in mascarpone cheese until just combined.
In an electric mixer, whip 3 egg whites on high speed until it holds stiff peaks, about 4-5 minutes. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.
In a small bowl, combine the coffee, vanilla and remaining Disaronno and sugar.
Quickly dip the ladyfingers on both sides into the coffee mixture, and line the bottom of a 9-inch square dish with them. Some ladyfingers may need to be broken in half.

6. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.
7. Grate half of the bittersweet chocolate over filling.8. Repeat steps 5, 6, and 7 for another layer of mascarpone- ladyfingers-chocolate.

Cover with plastic wrap and refrigerate at least 6 hours and ENJOY!!

Author: A Joy

I’m Alyssa Joy, or A Joy, as I tried to convince my teachers to call me in school. I have a passion for baking and all things “from scratch”. I grew up in the suburbs of PA, surrounded by a family of New Yorkers. The flavors of Brooklyn bread, bagels and baked goods were a part of my palate since before I was born. Growing up with frequent visits to my grandparents and the Italian bakeries in their Brooklyn neighborhood opened my eyes to how devotion, creativity, and authenticity can create something truly beautiful (and delicious!!).